I make soup all winter long, and this is going to be a long winter in Maryland. This is a great vegetarian soup, and filling enough that it won't leave you feeling like you missed out on your meat! I also love that it's made in the crockpot and it makes enough for a large family and then some.
Minestrone (Vegetarian Style)
from my friend, Lily Pearson
Put things into the crockpot in this order:
3 cups water or vegetable/beef broth
1 medium to large onion, chopped
3-4 large carrots sliced
3-4 celery stalks sliced
2-14 1/2 ounce cans chopped tomatoes
1-10 or 16 oz package frozen mixed vegetables
1-1 1/2 cups shredded cabbage
1 clove minced garlic
1 Tbs. basil
1 tsp. oregano
1 can of garbanzo beans
1 can kidney beans
2 tsp. salt
dash of pepper
1 zucchini, sliced
Place all ingredients in crockpot, except for the zucchini. Stir it all up and then add the zucchini to the very top, or add it for the last hour of cooking. It needs to cook on low 10-16 hours or high 6-7 hours depending on how soft you want your vegetables.
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